• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

liuzhou

A Bite of China

45 posts in this topic

China television is currently showing a series "A Bite of China" on everyday cooking. It's in Chinese, of course. But even if you don't know Chinese the images will have you drooling.

Episode one is on YouTube here.

To find further episodes search YT for 舌尖上的中国


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites

Thanks Liu. So beautiful.

It made me want to go out in the forest to pick mushrooms, like I did when I was a child.

We don't get to do that here in the dry sprawling suburbs of southern California.

nibor

Share this post


Link to post
Share on other sites

There are five episodes on YouTube at the moment. All equally beautiful.

They are:

1. Gifts of Nature

2. Story of the Staples

3. Inspiration of Conversion

4. The Taste of Time

5. Secret of the Kitchen

There are seven episodes in total. I'm reasonably sure the last two will turn up soon.


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites

Very interesting programs. Too bad there are no English subtitles.

dcarch

Share this post


Link to post
Share on other sites

Useful source. Fortunately, I can learn both Chinese and Chisese cooking.

Share this post


Link to post
Share on other sites

Here is a link to a better quality version of Episode 6 and a link to the new Episode 7

6. Five flavours in harmony

7. Our farmland

I believe that No. 7 is the last episode.

For those who don' t know Chinese, I'm sure that China Central Television will get round to subtitling it some day. They are capitalists, after all!

In the meantime, just treat it as food porn - no one ever complains what language their porn is in! (or so I'm told!)

Share this post


Link to post
Share on other sites

Wow, thanks for the links. Food porn indeed! Hope they get around to doing the subtitles.

Share this post


Link to post
Share on other sites

Very interesting programs. Too bad there are no English subtitles.

dcarch

Someone has now posted versions on YouTube with English subtitles. The video quality is not so good and the amateur translations aren't perfect, but they are good enough to get the meaning, and will certainly do until offical translations are released.

So far, the first two episodes have been posted.

Share this post


Link to post
Share on other sites

Thank you so much to leading me to this. We're going to China in the fall and I will watch every show....and have lots of behind the scenes info. Those guys digging for the lotus roots....just one of the amazing things they showed. They are a must for anyone who in interested in Chinese ingredients and food.

Share this post


Link to post
Share on other sites
Thank you so much to leading me to this. We're going to China in the fall and I will watch every show....and have lots of behind the scenes info. Those guys digging for the lotus roots....just one of the amazing things they showed. They are a must for anyone who in interested in Chinese ingredients and food.

The lotus root scene is amazing, yes. I have actually seen them do this. Until I did, I really never appreciated lotus root so much as I do now. Although I always liked it.

Around 12 minutes into episode one is a short section on Liuzhou, the city where I live. I was delighted to see the "sweet bamboo" which is pickled (the translation given for pickled bamboo is 'sour bamboo', which is not quite right) and added to our our local speciality "Luosifen" - what they don't explain is that the rice noodles are served in a spicy soup made from river snails. I eat this at least once a week. It is cheap street food, but truly delicious!

The baby croaker, beans and pickled bamboo is a dish I eat quite often, too.

And that's just one city!

Enjoy your trip.

Share this post


Link to post
Share on other sites

The Wall Street Journal has belatedly found this program and produced an interesting piece.

the biggest beneficiaries of the series so far are food vendors. Chinese e-commerce hub Taobao said the first five episodes of the show spurred more than 5.3 million people to search for food-related products on the site. It reported a 71% increase in sales of steam pots and a 80% jump for ham. Food stalls are also seeing a spike in business. According to a CCTV news report, a pig’s feet stall in Fujian province saw sales double after the regional specialty was featured on the show.

The full story is here.


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites

Just started watching this series, and I don't think I will EVER eat lotus root again withouth thinking of those hard working brothers! The subtitles help, but the little Chinese I can understand is fun also. AND -- the beautiful music is a plus! Thanks for this!

Share this post


Link to post
Share on other sites

Ha Liuzhou, you do know that all the guardian food journalists plunder egullet for their pieces. Felicity Cloake in particular simply repeats her "how to cook the perfect..." series on our cook-off ideas.

But Ollie Thring is right about this series though, it is brilliant!

Share this post


Link to post
Share on other sites
all the guardian food journalists plunder egullet for their pieces.

Maybe. But he does come up with stuff that was never mentioned here - like the plans for screening in other languages. I've never seen that anywhere else and I follow this story carefully in both English and Chinese. In fact, the entire article is full of detail never mentioned here.

I also wouldn't be surprised if Felicity Cloake just happens to come with the same conclusions, because they are correct. She always cites the recipe sources she compares in the 'how to cook the perfect..." series, which is more than can be said for many eGulleteers.

I cannot see any connection between her articles and anything here.


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites

It makes the BBC stuff seem amateur in comparison. I think the book is mainly Chinese with just a few headings in English unless they have to editions? Is this correct?

Share this post


Link to post
Share on other sites
I think the book is mainly Chinese with just a few headings in English unless they have to editions? Is this correct?

The book is entirely in Chinese except for chapter headings. As in the pictures above.

So far that is the only edition. No doubt, that will change.


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites

We were in China for Sept. Whenever I got a chance to talk to Chinese (who spoke English) I asked them if they were familiar with the series. They were, and were so proud that an American had seen it.

Wish I could have found a pirated DVD...obviously I was not shopping in the right places.

Now I have to watch them all again.

Share this post


Link to post
Share on other sites

This afternoon, I decided to have a look at the new subtitled version, as mentioned in my previous post. As usual, I had jumped to conclusions and landed in the wrong place.

They are not merely subtitled in the four languages concerned, but are also narrated in those languages - as it quite clearly says on the front. :(


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      I think you’ll see in a moment why I didn’t just post this on the Lunch! topic. It was exceptional. An epic and it has been an epic sorting through the 634 photographs I took in about three hours. If I counted correctly, there are only 111 here.
       
      Like so many things, it came out of the blue. I was kind of aware that there was a Chinese holiday this week, but being self-semi-employed I am often a man of leisure and the holidays make little impact on my life. This one is in celebration of the Dragon Boat Festival (端午节 duān wǔ jié) and although it features nothing boat-like, it was festive and there is a dragon link.
       
      It started with this invitation which appeared on my WeChat (Chinese social media) account.
       

       
      Longtan (龙潭 lóng tán) means Dragon’s Pool and is more of a hamlet. It is about an hour’s drive north of Liuzhou city. I’d never heard of it and certainly never been there, but a friend of a friend had decided that a “foreign friend” would add just the right note to the planned event. I’ve seen many pictures of such “Long Table“ lunches and even attended one before – but this one was different and I was delighted to be invited.
       
      So, I was picked up outside my city centre home at 9 am and the adventure began. We arrived at the village at 9:45 to be met by the friend in question. He led me to what appeared to be the head man’s home, outside which was a large courtyard with a few men sitting at a trestle table seemingly finishing a breakfast of hot, meaty rice porridge washed down with beer or rice wine. I was offered a bowl of the porridge, but declined the beer or rice wine in favour of a cup of tea. After downing that and making introductions etc, I was left to wander around on my own watching all the activity.
       
       

       

      Rice Porridge
       
      Here goes. I'm posting these mostly in the order they were taken, in order to give some sense of how the event progressed.
       

       
      These two men were the undisputed kings of this venture, organising everyone, checking every detail, instructing less  experienced volunteers etc. It was obvious these men had been working since the early hours. and their breakfast was a break in their toil. There were piles of still steaming cooked pork belly in containers all over the courtyard.
       

      Some of this had been the meat in the rice porridge, I learned.
       
       

      This young lad had been set to chopping chicken. Not one chicken! Dozens.
       

       

       

       

       

      Entrails, insides and fat were all carefully preserved.
       
      In the meantime, the two masters continued boiling their lumps of pork belly. This they refer to as 五花肉 - literally "five flower" pork", the five flowers being layers of skin, fat and meat.
       

       

       
      Another man was dealing with fish. Carp from the village pond. He scaled and cleaned them with his cleaver. Dozens of them. 
       

       

       

       

       
      And all around, various preparations are being prepared.
       

      Peeling Garlic
       

       

      Gizzards and intestines.
       

      More Pork . You can see the five layers here.
       
      to be continued
       
    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
    • By liuzhou
      An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder.

      Thought there me be some interest here, too.

      Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)?
       
      Well, yes. A lot.
       
      Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again.
       
      In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream.

      I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP.
       
      But what is it anyway? Which five spices?
       
      Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular.
       
      First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”.
       
      Second, while there are some common factors, ingredients can vary quite a bit. Here are my four.

      1.


       
      Ingredients – 7
       
      Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns.
       
      2.
       

       
      Ingredients – 6
       
      Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root.

      3.
       

       
      Ingredients – 15
       
      Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves.

      4.
       

       
      Ingredients – 6
       
      Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia.
       
      So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes.
       
      But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff!
       
       
      I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese!

      Like my neighbours and friends, I very rarely use it at all.

      In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
    • By liuzhou
      For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
       
      This weekend she held her wedding banquet.
       
      Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
      So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
       
      I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
       
      Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
       
       
      A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
       
       
      Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
       
      Quail soup which I neglected to photograph.
       
      Roast duck
       
      Braised turtle
       
      Sticky rice with beef (the beef is lurking underneath)
       
      Steamed chicken
       
      Spicy, crispy shell-on prawns.
       
      Steamed pork belly slices with sliced taro
       
      Spicy squid
       
      Noodles
       
      Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
       
      Mixed vegetables
       
      Fish
       
      Cakes
       
      Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
       
      Greenery
       
      Jiaozi
       
      There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
       
      The happy couple. I wish them well.
       
      *Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
    • By liuzhou
      A few days ago, I was given a lovely gift. A big jar of preserved lemons.
       
      I know Moroccan preserved lemons, but had never met Chinese ones. In fact, apart from in the south, in many parts of China it isn't that easy to find lemons, at all.
       
      These are apparently a speciality of the southern Zhuang minority of Wuming County near Nanning. The Zhuang people are the largest ethnic minority in China and most live in Guangxi. These preserved lemons feature in their diet and are usually eaten with congee (rice porridge). Lemon Duck is a local speciality and they are also served with fish. They can be served as a relish, too. They are related to the Vietnamese Chanh muối.
       
      I'm told that these particular lemons have been soaking in salt and lemon juice for eleven years!
       

       

       
      So, of course, you want to know what they taste like. Incredibly lemony. Concentrated lemonness. Sour, but not unpleasantly so. Also a sort of smoky flavour.
       
      The following was provided by my dear friend 马芬洲 (Ma Fen Zhou) who is herself Zhuang. It is posted with her permission.
       
      How to Make Zhuang Preserved Lemons
      By 马芬洲
       
      Zhuang preserved lemons is a kind of common food for the southern Zhuang ethnic minority who live around Nanning Prefecture of Guangxi Zhuang Autonomous Region in China. The Zhuang people like to make it as a relish for eating with congee or congee with corn powder. This relish is a mixture of chopped preserved lemons, red chilli and garlic or ginger slice in soy sauce and peanut oil or sesame oil.
       

       
      Sometimes the Zhuang people use preserved lemons as an ingredient in cooking. The most famous Zhuang food in Guangxi is Lemon Duck, which is a common home cooked dish in Wuming County, which belongs to Nanning Prefecture.
       
      The following steps show you how to make Zhuang preserved lemons.
       
      Step 1 Shopping
      Buy some green lemons.
       
      Step 2 Cleaning
      Wash green lemons.
       
      Step 3 Sunning
      Leave green lemons under the sunshine till it gets dry.
       
      Step 4 Salting
      If you salt 5kg green lemons, mix 0.25kg salt with green lemons. Keep the salted green lemons in a transparent jar. The jar must be well sealed. Leave the jar under the sunshine till the salted green lemons turn yellow. For example, leave it on the balcony. Maybe it will take months to wait for those salted green lemons to turn yellow. Later, get the jar of salted yellow lemons back. Unseal the jar. Then cover 1kg salt over the salted yellow lemons. Seal well the jar again.
       
      Step 5 Preserving
      Keep the sealed jar of salted yellow lemons at least 3 years. And the colour of salted yellow lemons will turn brown day by day. It can be dark brown later. The longer you keep preserved lemons, the better taste it is. If you eat it earlier than 2 years, it will taste bitter. After 3 years, it can be unsealed. Please use clean chopsticks to pick it. Don’t use oily chopsticks, or the oil will make preserved lemons go bad. Remember to seal the jar well after picking preserved lemons every time.
  • Recently Browsing   0 members

    No registered users viewing this page.